Save A vibrant, aromatic focaccia featuring juicy cranberries and zesty orange, with a crisp crust and pillowy interior. Budget-friendly, easy, and perfect for breakfast or brunch.
I first made this focaccia for a holiday brunch, and everyone was enchanted by the bright cranberries and orange zest in every bite. The no-knead method takes all the fuss out of bread baking, and it&s become a staple for special mornings.
Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar (for dough): 1 tablespoon
- Lukewarm water: 1 ¼ cups (300 ml)
- Olive oil (for dough): 3 tablespoons (plus more for greasing)
- Cranberries: 1 cup (100 g) fresh or frozen (do not thaw if frozen)
- Orange zest: Zest of 1 large orange
- Sugar (for topping): 2 tablespoons
- Olive oil (for topping): 1 tablespoon
Instructions
- Mix dry ingredients:
- In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.
- Add wet ingredients:
- Add water and 3 tablespoons olive oil. Stir until a shaggy, sticky dough forms; do not knead.
- Let dough rise:
- Cover bowl tightly with plastic wrap or a clean towel. Let rise at room temperature for 8–12 hours, until bubbly and doubled in size.
- Prepare baking pan:
- Drizzle 1 tablespoon olive oil into a 9x13-inch (23x33 cm) baking pan. Scrape dough into pan and gently stretch to fit.
- Second rise:
- Cover and let rest for 30–45 minutes until slightly puffy.
- Preheat oven:
- Preheat oven to 425°F (220°C).
- Dimple and add toppings:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.
- Add zest, sugar, and oil:
- Sprinkle with orange zest and 2 tablespoons sugar. Drizzle lightly with extra olive oil if desired.
- Bake:
- Bake 22–25 minutes, until golden brown and cooked through.
- Cool and slice:
- Cool slightly before slicing and serving.
Save This focaccia is a holiday favorite in our family. We love pulling it apart together at the breakfast table and watching the cranberries burst with flavor.
Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch baking pan, plastic wrap or clean towel, oven
Allergen Information
Contains wheat (gluten) and is produced with olive oil. For nut-free versions, ensure all ingredients are certified, and check for cross-contact.
Nutritional Information (per serving)
Calories: 200, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 4 g
Save This easy focaccia will brighten up any brunch table. Enjoy with friends and family for a sweet and savory treat.
Recipe Questions
- → Why is this focaccia dough no-knead?
The dough requires minimal handling and rises slowly over 8–12 hours, developing gluten naturally without kneading, which creates a tender, airy crumb.
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used directly without thawing to maintain their shape and texture during baking.
- → What gives the bread its citrus aroma?
Fresh orange zest scattered atop the dough infuses a fresh, zesty fragrance complementing the cranberries' tartness.
- → How do I achieve the crisp crust on this focaccia?
Drizzling olive oil on the dough surface and baking at a high temperature ensures a golden, crisp exterior while keeping the interior soft.
- → Can I customize the toppings?
Yes, adding nuts like chopped walnuts or pistachios can create extra crunch and texture, enhancing the focaccia’s flavor profile.